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We canned a lot last year and didn't have enough peppers to go with the tomatoes and tomatillos. This year we intended to have more peppers for canning. However, it turned out we didn't have time to do the canning. Oh well, we learned about growing a variety of peppers.

We grew these in the hoophouse. I did try the Sahara and Anaheim outside in the garden, but the results were marginal and the yield was insignificant compared to that from hoop-house-grown peppers.

In 2015 we grew two types of jalapena-style peppers: Czech Black and Basque, both from Uprising Organics.

For eating we grew Jimmy Nardello, Stocky Red Roaster, Bridge to Paris, Sahauro and Anaheim.